Bring a large pot of salted water to the boil.

While waiting for the water to boil, put the cream and Castelmagno cheese in a smaller pot.  Heat slowly on a medium to medium-low heat, stirring constantly, until the cheese has melted.  DO NOT let the cream boil. I suggest NOT to add salt as the cheese is already pretty salty tasting.

Add the chicche or gnocchi to the boiling water and skim them off the surface of the water when they start to float. Put them in the cheese sauce and gently stir.

Sprinkle parmesan cheese over the top if desired, and cracked black pepper.